Preheat your oven to 350°F (175°C). Grease and line a sheet pan with parchment paper for easy removal.

In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.

In another bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and sea salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream, beginning and ending with the flour. Mix until just combined.

Fold in the festive sprinkles gently to avoid breaking them.

Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean from the center.

Let the cake cool completely in the pan before transferring it to a wire rack.

In a large bowl, beat the unsalted butter and cream cheese together until creamy.

Gradually add in the powdered sugar and mix on low speed until combined.

Add the vanilla and salt, then mix until smooth and fluffy. If the frosting is too thick, add heavy cream or milk to reach your desired consistency.